Development of sourdough fermentation protocols for an extended mold-free storage life of packaged pan bread

开发酸面团发酵方案以延长包装盘面包的无霉储存期

• 批准号: 560346-2020
• 负责人: Gaenzle, Michael
• 金额: $ 2.14万
• 依托单位: University of Alberta
• 依托单位国家: 加拿大
• 项目类别: Alliance Grants
• 财政年份: 2020
• 资助国家: 加拿大
• 起止时间: 2020-01-01 至 2021-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=706598
• 关键词: Development; sourdough; fermentation; protocols; extended

Microbial spoilage of bread is caused by rope-forming bacilli, which invariably occur in wheat and rye flour as they are deposited in cereal grains as seed endophytes, and by mycelial fungi (molds), which contaminate bread after baking. The use of even low amounts of sourdough or sourdough-based bread improvers reliably inhibits spoilage by bacilli but the use of sourdough is typically insufficient to completely inhibit mold growth during a storage time of more than 3 weeks. Metabolites of lactobacilli with antifungal activity include acetic acid, propionic acid, long-chain hydroxy fatty acids, phenyllactic acid, and cyclic dipeptides. These antifungal metabolites are either not produced in concentrations that are sufficient to inhibit mold growth (long-chain hydroxy fatty acids, phenyllactic acids and cyclic dipeptides), or negatively impact bread quality when present in antifungal concentrations (acetic acid, propionic acid, cyclic dipeptides). Successful approaches to extend the mould-free storage life of bread therefore combined antifungal metabolites of lactobacilli, particularly acetic acid, with antifungal additives, e.g. sorbic or propionic acids, or ingredients with antifungal components, e.g. hop extracts, plant extracts rich in phenolic acids, or plant seed oil from which antifungal fatty acids can be released by lipolysis. This 3 year project project generally aims to develop a sourdough fermentation process that contributes to the mold free shelf life of bread, and to identify ingredients with antifungal activity that complement the antifungal activity of sourdough and achieves a mold-free storage life that matches industry standards.

面包的微生物腐烂是由形成绳状的细菌引起的，这种细菌总是出现在小麦和黑麦面粉中，因为它们作为种子内生菌沉积在谷物中，以及菌丝体真菌(霉菌)，它们在烘焙后污染面包。即使使用少量的酸面团或以酸面团为基础的面包改良剂也能可靠地抑制细菌的腐败，但在超过3周的储存时间内，使用酸面团通常不足以完全抑制霉菌的生长。具有抗真菌活性的乳酸菌代谢产物包括醋酸、丙酸、长链羟基脂肪酸、苯乳酸和环二肽。这些抗真菌代谢物要么不足以抑制霉菌生长的浓度(长链羟基脂肪酸、苯乳酸和环二肽)，要么在抗真菌浓度(醋酸、丙酸、环二肽)中对面包质量产生负面影响。因此，延长面包无霉菌储存期的成功方法是将乳酸菌的抗真菌代谢物，特别是醋酸，与抗真菌添加剂，如山梨酸或丙酸，或含有抗真菌成分的成分，如啤酒花提取物、富含酚酸的植物提取物或可通过脂肪分解释放抗真菌脂肪酸的植物油结合在一起。这个为期3年的项目旨在开发一种有助于面包无霉菌保质期的酸面团发酵工艺，并确定具有抗真菌活性的成分，以补充酸面团的抗真菌活性，并实现符合行业标准的无霉菌储存期。